Ingredients
1 servings
- •2 large eggs
- •1.5 teaspoons reduced-fat sour cream
- •0.25 cup shredded reduced-fat Cheddar cheese
- •cooking spray
- •2 tablespoons finely chopped onion
- •1.5 teaspoons prepared pesto sauce
- •3 grape tomatoes, sliced
- •1 slice turkey bacon, cut into 1/2-inch pieces
- •0.5 ounce marinated artichoke hearts, drained and thinly sliced
- •1 (10 inch) flour tortilla
- •salt and pepper to taste
Instructions
- Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.
- Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
- Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.
- Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.
Nutritional Facts
Per 1 servings
- Calories: 533
- Carbohydrate: 45g
- Fat: 27g
- Fiber: 4g
- Protein: 28g
- Sugar: 3g